Mediterranean Lettuce Cups with Quinoa, Olives, and Feta

Name: Mediterranean Lettuce Cups with Quinoa, Olives, and Feta
Yield: Serves 4 to 6
Ingredients: 1 1/2 cups prewashed white, quinoa; 2 1/4 cups, water; , Salt and pepper; 4 ounces, feta cheese, crumbled (1 cup); 1/2 cup, plain yogurt; 1/4 cup, minced fresh mint; 3 tablespoons, red wine vinegar; 2 tablespoons, minced fresh oregano or 1½ teaspoons dried; 1/2 cup, extra-virgin olive oil; 2 , tomatoes, cored, seeded, and cut into ¼-inch pieces; 1 , cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch pieces; 1 , shallot, minced; 1/4 cup, pitted black olives, chopped; 2 heads Bibb, lettuce (8 ounces each), leaves separated

6 comments

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4 to 6

TIME40 minutes, plus 20 minutes cooling

Mediterranean Lettuce Cups with Quinoa, Olives, and Feta

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Whatever the filling, lettuce cups make a perfect light lunch. We chose to fill our version with an easy, flavorful quinoa salad. We thought that Mediterranean flavors would complement the nuttiness of the quinoa, so we paired it with salty...

This is a members' feature.